pound cake, store-bought
raspberries (or strawberries)
fresh lemon juice
whipping cream, chilled
Slice pound cake into 4 (1-inch) slices.
With a medium-sized heart-shaped cookie cutter, cut out hearts from each slice of pound cake. Set aside.
In a medium bowl combine 1/2 of the raspberries and the sugar.
Crush berries with a fork.
Add remaining raspberries to the bowl.
Add the lemon juice and mix well.
Whip chilled cream until the soft peak stage.
Using 2 dessert plates, place 1 heart on each plate.
Pour 3/4 of the raspberry mixture over each cake.
Cover cakes with another pound cake heart.
Top with whipped cream and remaining raspberry mixture.